Go Homemade On National Picnic Week 19th - 27th June
National Picnic Week (19th-27th June) is the perfect opportunity to grab a basket, blanket and share delicious food with family and friends. But why buy overpriced finger food from the supermarket, when you can cook and bake an unbelievable al fresco feast at home first!
Say goodbye to boring cucumber sandwiches, as Stork and Bertolli share delicious picnic recipes for the whole family to enjoy! The Stork recipes include Sunday Roast Pasties, Berry Pie Pops and Roasted Tomato Tapenade Palmiers – appetizing and shareable.
Step up your picnic game with Bertolli’s two easy pasta dishes that can be enjoyed hot or cold. Start with something a little spicier for the adults; a Pasta with Broccoli, Pesto and Chilli dish, then serve up Penne with Peppers, Capers and Olives, as a suitable dish for younger members of the clang.
Stork is known by Britain’s home bakers as the secret ingredient for creating light, fluffy and delicious cakes, pastries, biscuits and more – so get baking with the best possible baking ingredient.
Bertolli is made using the natural goodness of Mediterranean olive oil and contains 70% less saturated fat than butter. With brilliant taste and vibrant flavour, you can bring the Mediterranean to your table.
Find the recipes for your next picnic below.
Cooking time: 30 minutes
Prep time: 45 minutes
Servings: 4 portions
Ingredients:
550g plain flour
200g Stork margarine (Original Tub)
1 tsp salt
6 tbsp cold water
1 egg, lightly beaten
200g roast chicken slices, cut into small cubes
100g stuffing
100g tinned new potatoes
50g tinned peas
50g tinned sliced carrots
150ml chicken gravy
salt & pepper to taste
Instructions:
1. To make the pastry, crumble together the flour, salt and the Stork margarine in a bowl by hand until it resembles breadcrumbs.
Add in the cold water one tablespoon at a time until it forms a dough.
Wrap this in cling film and chill for an hour.
To make the filling, mix together all of the ingredients.
Pre-heat the oven to 180C and roll out the pastry and cut into discs using a small plate as a guide.
Put a large tablespoon of filling just below the middle of the disc.
Use a pastry brush to spread a little egg around the edge and pull the pastry over and seal shut.
Use a fork to create a crimp pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
Bake for 30 minutes - these are best enjoyed hot so serve straight from the oven or heat up in the microwave before eating.
Cooking time: 15 minutes
Prep time: 45 minutes
Servings: 16 portions
Ingredients:
100g Stork Vegan Baking Block (cold from the fridge)
225g plain flour
2 tbsp icing sugar
2-3 tbsp Water
25g raspberries
25g cherries (stone removed)
25g strawberries
25g blueberries
25g caster sugar
2 tbsp corn flour
16 lollipop sticks
ribbon for mini bows
circle cookie cutter
small star cutter
Instructions:
To make your Shortcrust Pastry, ensure that your Stork margarine is cold from the fridge and cut into cubes. Rub together with the flour and icing sugar in a large bowl until you have fine crumbs.
Stir in a few tablespoons of water and mix until you have a thick dough. Wrap in cling film and keep in the fridge while you make your filling.
For the berry filling, measure out and chop up your berries (you could use any berries you wanted). Mix together with the sugar and corn flour, use a fork and mashed up my berries to get a nice juicy mixture. Leave to stand for about 10 minutes.
Preheat your oven to 180C oven, 160C fan, Gas 4 and line a flat tray with baking parchment.
Use a cookie cutter to cut out circles in the pastry, you will need two for each pie pop.
Once the circles are cut, roll over half of them so they are a bit larger, then cut a small star shape out of the centre of the larger circles.
Spoon a little berry filling onto the centre of the smaller circles.
Place the larger circles over the top of the filling and press a fork down around the edges to seal the mini pie.
Brush a little melted Stork margarine over the pie pops then transfer to the oven and bake for approx.15 minutes. Once golden brown, remove from the oven and insert a lollipop stick whilst still warm, be sure to push the stick up to the top of the pie but not all the way through. Finish with a mini bow on the lollipop stick then serve and enjoy.
Cooking time: 15 minutes
Prep time: 1 hour 15 minutes
Cooling time: 2 hours
Servings: 24 portions
Ingredients:
rough puff pastry
250g strong white flour
½ tsp onion salt
½ tsp garlic salt
250g Stork Vegan Baking Block
juice of ½ lemon
5-6 tbsps cold water
1 egg for egg wash
tomato olive tapenade
100g tomatoes, halved
2 cloves of garlic, peeled
a little olive oil
30g black olives
small handful of basil leaves
Instructions:
Prepare the rough puff pastry. Combine the flour and salts. Add the diced cold Stork margarine and rub in with fingertips to break up into smaller chunks. Add the juice of half a lemon and then enough cold water to make a dough. Gather the dough into a ball, wrap in clingfilm and chill in the fridge for 1 hour to firm.
Roll out the dough on a floured surface into a long upright rectangle shape. Roll up into a log from one end. Flatten, turn 90 degrees and roll out to a rectangle again. Repeat until the dough has been rolled out and rolled into a log and flattened 3 times.
Wrap again in clingfilm and allow it to chill for another hour in the fridge before using.
Oven roast the tomatoes and cloves of garlic in a drizzle of olive oil in the oven at 180c for 20 minutes. Blitz together with the olives and basil to make a chunky paste. Set to one side.
Roll out ½ block of rough puff pastry into a rectangle roughly 40 x 25 cm. Split in half down the middle and spread each half with the tapenade. Working with each piece roll in the left-hand side of the dough to the middle and then roll in the right-hand side. Slice each log into 1cm pieces. Set onto a lined baking tray cut side up, spaced well apart.
Brush with egg wash and bake in the oven for 10-12 minutes until golden.
Serve.
Cooking time: 22 minutes
Prep time: 10 minutes
Servings: 4 portions
Ingredients:
40 grams Bertolli Original spread
130 grams pack pancetta slices or prosciutto finely chopped or cut into pieces
1 large fresh red chilli seeds removed and finely chopped
2 garlic cloves crushed
350 grams small fresh broccoli floret
225 ml vegetable stock
16 small cherry tomatoes halved
a little salt
black pepper
350 grams short pasta shapes such as riccioli
finely diced pecorino or Parmesan cheese optional
Instructions:
Heat the Bertolli Original spread in a pan and add the pancetta. Cook over a medium heat for about 5 minutes, stirring frequently, until golden brown. Stir in the chilli and garlic. Add the broccoli and stock. Cover and cook for about 5 minutes or until the broccoli is just cooked.
Meanwhile, cook the pasta in a large pan of rapidly boiling salted water according to pack directions or until just tender.
Stir the pesto and tomato halves into the broccoli mixture. Season with salt and pepper and heat through.
Drain the pasta and toss with the vegetables.
Serve sprinkled with the cheese if using.
Cooking time: 30 minutes
Prep time: 15 minutes
Servings: 3 portions
Ingredients:
200 grams penne pasta
80 grams Bertolli Original spread & extra knob
1 medium-sized red onion finely chopped
1 red pepper sliced into strips
1 yellow pepper sliced into strips
salt
1 tablespoon capers
20 black or green olives
260 grams cherry tomatoes roughly chopped
handful of parsley finely chopped
grated Parmesan to serve (optional)
Instructions:
Place a large saucepan of slightly salted water to the boil, add the penne and cook until “al dente.”
Melt the Bertolli margarine in a frying pan, add onion and sweat on a medium heat for about 3 minutes. Stir in capers, olives, peppers and some salt, cover with a lid and cook on a medium to low heat for about 5 minutes until the peppers have softened. Stir in the tomatoes and continue to cook for a couple of minutes.
Drain the penne, reserving a little of the cooking water. Add the cooked penne to the sauce and toss well together with the cooking water and a knob of Bertolli with Butter. Remove from the heat and serve immediately with a little grated parmesan if desired.
Check out Stork’s range of spreads and to search for Stork recipes, please click here: https://www.bakewithstork.com/
And for Bertolli’s range of spreads and to search for Bertolli recipes, please click here: https://www.bertolli.co.uk/
